Barley (Jau)
古代から続く大地の恵み！カレーのスープを吸い込むプチプチ穀物
Description
Grain cultivated in India older than wheat. Very rich in dietary fiber, added to soups/curries enjoying its popping texture, or milled into flour to bake bread.
Classification: For Health Conscious,Grains,Popping Texture,Diet
Shops selling Barley (Jau)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Barley(Rolled or whole barley)
Instructions
- Wash barley (Jau) well, soak overnight.
- Boil in pressure cooker with onions, chicken (or lentils), spices until barley is soft enough to crush with fingers.
- Finishes when barley completely absorbs soup umami, becoming gooey like 'Haleem (meat and barley stew)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Rolled barley or glutinous barley (perfect sub for texture and nutritional value)
Pairing
Haleem, Various soup curries
Trivia
[Hardcore] Called 'Jau'. The stickiness and texture of this barley are absolutely essential for 'Haleem', a super-rich meat stew eaten after Islamic Ramadan fasting. Considered a body-cooling (Pitta-pacifying) grain in Ayurveda.
Eating tips & etiquette
[Unique Usage] Scoop up barley grains that expanded by absorbing spice/meat umami to the limit, enjoying the popping texture bursting in the mouth!
Allergen
Wheat (Caution for cross-allergy)